Attributes:
|
| Producer: |
Château du Basty
|
| Region: |
Beaujolais, France
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| Varietal: |
Gamay/Pinot Noir Blend
|
| Bottle Size: |
750 ML
|
2001: WineSpectator Rating: 78
|
| Body: |
light
|
2001: WineEnthusiast Rating: 83
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| Acidity: |
tart
|
| Flavors: |
simple grape flavor
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Food Matches:
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| Cheese:
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Blue Cheese, Mozzarella, Sharp Cheddar |
| Fish or Shellfish:
|
Grilled Ahi Tuna, Sashimi |
| Pasta & Grains:
|
(Grilled) Tofu, Pasta Carbonara, Pasta with Creamy Mushroom Sauces |
| Poultry & Eggs:
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Coq Au Vin, Game Birds, Glazed Duck, Herb Marinated Chicken, Huevos Rancheros, Roast Chicken with Herbs, Roast Turkey |
| Red Meat:
|
Beef Stew, Curried Beef, Curried Pork, Glazed Pork, Grilled Beef, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Salami or Sausage, Veal, Veal Scaloppini |
| Sauces:
|
Red Wine Sauce, Tomato Sauce |
| Spicy Food:
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Beef Stir Fry |
| Vegetables:
|
Caesar Salad, Grilled Vegetables, Lentil Salad, Mediterranean, Grilled, Vegetable Gratin or Stew |
(boh jhoe lay)—Although this region is technically part of Burgundy, it makes its own distinctly fruity wine from the Gamay grape. Beaujolais and Beaujolais Superieur come from the Southern part of the area where the soil is mainly clay and sand. These wines are fresh, fruity, and light-bodied, inexpensive and best drunk a year or two after the vintage. Beaujolais-Village wines are made in the northern part of the district, where the soil is granite-based, and are fuller and more substantial. The highest quality Beaujolais come from the north and are known as cru Beaujolais; these bottles carry only the name of the cru, and not the word Beaujolais.
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